Grease an 8x8 baking dish.
In a large sauté pan over medium heat, melt the butter and add the peppercorns and the pieces of cinnamon stick.
Meanwhile, in a double boiler or microwave, melt the unsweetened chocolate and semisweet chocolate together.
Stir in the espresso to the melted chocolate.
Once the butter stops foaming and you can see browned bits at the bottom of the pan (about 5 minutes), take off heat and remove the peppercorns and cinnamon stick.
It may be easier to strain the contents of the pan and then return just the butter to it.
Stir the sugars, milk, vanilla, and salt into the butter in the pan.
Then stir in the cocoa powder and chocolate and espresso mixture.
Beat in the eggs, and then lastly, stir in the flour.
Bake in greased pan for about 25-30 minutes, until a tester comes out clean. Feel free to underbake them a bit.
Once brownies are cooled, spread ganache.
I like to put them in the refrigerator to firm up the ganache.
To make the ganache, bring the heavy cream and peppercorns to a simmer in a small pot.
Strain the peppercorns and stir in semisweet chocolate chips.